Are you ready to transform your holiday meal from ordinary to extraordinary? This isn't just another turkey recipe—it's a culinary masterpiece that combines the perfect balance of crispy skin, tangy cranberry, and aromatic herbs. Imagine a golden, butterflied turkey that's not only stunning to look at but delivers mind-blowing flavor in every single bite. Whether you're hosting a family gathering or impressing foodie friends, this recipe is your secret weapon to becoming the ultimate holiday chef.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 butterflied turkey (12-14 pounds)
- 1/2 cup cranberry sauce
- 1/4 cup herb butter
- 4 cups mixed vegetables (carrots, potatoes, onions)
- Salt to taste
- Pepper to taste
Instructions
- Remove turkey from refrigerator 1 hour before cooking to allow it to reach room temperature. Pat the turkey dry thoroughly with paper towels to ensure crispy skin.
- Preheat oven to 425°F (218°C). Place a large roasting pan with a rack inside the oven to heat simultaneously.
- Prepare herb butter by softening it at room temperature. Mix softened herb butter with cranberry sauce, creating a smooth, spreadable mixture.
- Gently separate turkey skin from meat using clean hands, creating pockets. Spread the cranberry herb butter mixture evenly underneath the skin, ensuring complete coverage.
- Chop mixed vegetables into uniform 1-inch pieces. Toss vegetables with olive oil, salt, and pepper in a large mixing bowl.
- Spread prepared vegetables around the roasting rack, creating a bed for the turkey to rest upon.
- Place butterflied turkey skin-side up on the vegetable bed. Season exterior generously with salt and freshly ground black pepper.
- Roast turkey in preheated oven for approximately 2 hours, or until internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Baste turkey with pan drippings every 30 minutes to maintain moisture and enhance flavor.
- Once cooked, remove turkey from oven and let rest for 20-25 minutes before carving to allow juices to redistribute.
- Serve turkey sliced alongside the roasted vegetables, drizzling any remaining pan juices over the dish for extra flavor.
Tips
- Temperature is Key: Always let your turkey come to room temperature before roasting to ensure even cooking.
- Pat Dry for Crispiness: Use paper towels to thoroughly dry the turkey skin—this is the secret to achieving that irresistible crispy exterior.
- Butter Distribution Technique: When spreading the cranberry herb butter, use gentle fingertips to create an even layer under the skin without tearing it.
- Vegetable Bed Trick: Cutting vegetables into uniform 1-inch pieces ensures they cook evenly and absorb all the delicious pan drippings.
- Basting is Essential: Regular basting (every 30 minutes) keeps the meat incredibly moist and adds layers of flavor.
- Rest Time Matters: Letting the turkey rest after cooking is crucial—it allows juices to redistribute, guaranteeing a moist and tender result.
- Use a Meat Thermometer: Always check the internal temperature reaches 165°F at the thickest part of the thigh for food safety.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 55g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 180mg
